Rocamadour Cheese vs Queijo Serra da Estrela

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.

What Is Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

What Is Queijo Serra da Estrela?

Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.

What's the Difference Between Rocamadour Cheese and Queijo Serra da Estrela?

• Origin: Rocamadour Cheese (France), Queijo Serra da Estrela (Portugal)
• Milk type: Rocamadour Cheese (goat's milk), Queijo Serra da Estrela (Sheep)
• Milk treatment: Rocamadour Cheese (unpasteurized), Queijo Serra da Estrela (Raw)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
• Taste: Rocamadour Cheese (Mild; becomes stronger), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Queijo Serra da Estrela?

Rocamadour Cheese reads as mild; becomes stronger, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Queijo Serra da Estrela's pungent. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Queijo Serra da Estrela leans toward slightly acidic, strong to slightly strong, slightly spicy/salty. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".

Can You Substitute Rocamadour Cheese for Queijo Serra da Estrela?

Rocamadour Cheese can stand in for Queijo Serra da Estrela in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.

Which Is Better, Rocamadour Cheese or Queijo Serra da Estrela?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

Frequently Asked Questions

Is Rocamadour Cheese the same as Queijo Serra da Estrela?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Queijo Serra da Estrela comes from Portugal. Rocamadour Cheese is made from goat milk; Queijo Serra da Estrela uses sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".

Is Rocamadour Cheese similar to Queijo Serra da Estrela?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Rocamadour Cheese for Queijo Serra da Estrela?

You can, but expect a shift in richness and milk character.

Does Rocamadour Cheese taste like Queijo Serra da Estrela?

Rocamadour Cheese reads as mild; becomes stronger, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Queijo Serra da Estrela is closer to pungent.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

What is Queijo Serra da Estrela made of?

Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.

Which should I choose, Rocamadour Cheese or Queijo Serra da Estrela?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).